Es Cendol: Iced Sweet Dessert with Rice Flour Jellies

In the tropical climate of Indonesia, nothing beats the heat like a bowl of Es Cendol. This refreshing iced dessert, characterized by its distinctive green rice flour jellies, is a popular treat enjoyed by locals and tourists alike. The harmonious combination of sweet coconut milk, earthy palm sugar, and chewy cendol makes for a delightful and cooling respite from the heat. This article offers a step-by-step guide on how to prepare this beloved Indonesian sweet treat right in your own kitchen.

Ingredients

• 100 grams of rice flour
• 1 teaspoon of pandan essence
• 300 grams of palm sugar
• 400 ml of coconut milk
• Ice cubes

Cooking Steps

• In a bowl, combine the rice flour, pandan essence, and a little water. Stir until you get a dough-like consistency.
• Boil a pot of water. Using a cendol mold, press the dough through the holes directly into the boiling water. Once the cendol floats to the surface, remove it with a slotted spoon and set it aside to cool.
• In a separate pot, melt the palm sugar over low heat until it turns into a syrup. Strain the syrup to remove any impurities and set it aside to cool.
• Heat the coconut milk in another pot until it’s warm but not boiling. Set it aside to cool.
• Once all the components are cool, it’s time to assemble the dessert. Fill a glass with ice cubes, add a generous amount of cendol, pour the palm sugar syrup over it, and finally, add the coconut milk.
• Your homemade Es Cendol is ready to be enjoyed!

In conclusion, Es Cendol is a sweet, refreshing, and fun dessert that embodies the vibrant food culture of Indonesia. When preparing this dessert, quality ingredients are key. Choose fresh, creamy coconut milk and high-quality palm sugar for the best results. The pandan essence gives the cendol its characteristic green color and subtle fragrance, so don’t skip it. Making cendol at home can be a fun and rewarding experience, and the result is a delightful dessert that not only cools you down but also offers a taste of Indonesia’s rich culinary heritage.